Have a cooked chicken breast ready separately, 100 GRS. cooked ham and 100 GRS. raw ham, all cut into Band-Aids, and 250 GRS. mushrooms in rhodice.
Boil 300 GRS. dried or fresh lasagna, and drain them.
Soak the bottom of a cream baking dish, and distribute over a layer of lasagna; cover them by handing out all the ingredients of the filling well, alternating both hams, and from there repeat the procedure to finish with a layer of dough.
Cover with enough splicing cream, sprinkle with grated Parmesan cheese and gratin in the oven until golden brown.
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